Thursday, February 19, 2009

AMARETTI, APRICOT JAM & COCONUT BARS

I can never resist the call for baking bars (also known as slices or squares, depending on the countries) and always feel very tempted by any recipe which's title contains this magical word...

Already, when I was a child, during my holidays in England (in Derbyshire/at my grandparents), I remember that I offen ordered slices (flapjacks, caramel nut crunch, chocolate topped crunchy slices, nanaimo bars, etc...) whenever we went ou for tea. Their promising looks, crunchiness, gooeyness, fudginess and lusciously comforting richness really spoke to me. Even nowadays, as a grown-up with matured tastes, I still feel that same uncontrolable attraction to this regressive treat!

This weekend, as I was browsing through my diverse cookbooks in search of something to bake. I had only one word in mind: bars. I absolutely had to fulfill this craving, so, I decided to choose a no-fuss recipe that would be made within no time at all, but which would still have that oomph factor that I ached for. And these "Amaretti, Apricot Jam & Coconut Bars" were exactly what I was looking for...

Contrarily to other bars, these dainty "Amaretti, Apricot Jam & Coconut Bars" are not too caloric (neither are they light) or overly sweet, nonetheless, they are as scrumptious and enjoyable as the "dirtier" (understand "luxurious" and "hearty") versions.

With their three layers as well as their divine, yet somewhat old-fashioned flavor combination, these bars are real crowd pleasers. The buttery vanilla shortbread cake layer pairs wonderfully well with the perky apricot aroma of the second layer as well as with the exquisite taste of the almond-coconut layer.

Method for the "Shortbread":1. Preheat the oven to 180° C (350° F).2. Grease a 20x20cm (8x8 inches) pan.3. In a medium bowl, combine the flour, baking powder and salt.4. Cream the butter together with the sugar, until pale in color and fluffy.5. Add the egg and vanilla, and incorporate well.6. then, incorporate the flour mixture in two batches.7. With the help of a spatula, spread the batter/pastry evenly over the base of the prepared pan, then spread the jam over the batter/pastry.Method for the "Topping":8. In a medium bowl, beat the eggs with a fork, add the almond essence, then beat in the sugar, coconut and almonds.9. Spread the topping evenly over the jam.10. Bake for 35 minutes.11. Let cool and a rack, in the pan.Remarks:If you wish, you may sustitute any jam (raspberry, strawberry, mango, passion fruit, etc...) for apricot jam and use 2 cups grated coconut instead of the 1 cup grated coconut and 1 cup ground almonds mentioned in the recipe, or replace the castor sugar by light brown sugar.These bars keep for up to 4 days.

Serving suggestions:Enjoy at any time of the day and night and serve on any occasion!

(Sigh)...but I'm sick again (with something different this time! My guards must have been low, for me to get sick twice in such little time). I must be paying for those last 20 years I haven't had a glimpse of microbe feasting in my system! LOL

How I wish I could have one of those... you should consider catering, Rosa.

Leave it to you, Rosa, to come up with a sophisticated version of a bar which still retains its old fashioned appeal, yet adds new richness and flavor to the mix! This looks wonderful, and has three perfect layers of deliciousness...I could sure go for a slice right now! :-)